Mouth watering. Right? Stuffed artichokes are the best!
To make these little babies, combine finely grated high quality parmesan and pecorino cheeses along with fresh bread crumbs, salt, pepper, a dash of garlic powder and freshly chopped oregano. Use 2 parts pecorino to 1 part parmesan and an equal amount of bread crumbs. Trim the tops of the artichokes, turn them upside down and bang the tops on the counter to help open up the leaves. Stuff the leaves in concentric circles working from the outside-in using a teaspoon. Stand upright in a steamer (tricky, to be sure–we wedge ramekins filled with water between them to help keep them stable) and drizzle the top with a little olive oil. Steam for approximately 45 minutes or until leaves come off easily.
A tip: We’ve learned the hard way to keep checking the water level in the steamer.